Chicken Broth Recipe

Name: Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken, whole or cut up (1.5 kg); 12 to 16 cups water (3 to 4 L); 1 large onion, sliced; 4 stalks celery (with leaves), cut into large chunks; 3 carrots, peeled and cut into large chunks; 1 parsnip, peeled and sliced into rounds; 2 cloves garlic, minced; 2 tsp salt (5 mL); 3/4 tsp freshly ground black pepper (4 mL); 1/2 cup chopped fresh parsley (leaves and stems) (125 mL); 3 sprigs fresh dill (leaves and stems), chopped

Servings: persons

3 lbs chicken, whole or cut up (1.5 kg)
12 to 16 cups water (3 to 4 L)
1 large onion, sliced
4 stalks celery (with leaves), cut into large chunks
3 carrots, peeled and cut into large chunks
1 parsnip, peeled and sliced into rounds
2 cloves garlic, minced
2 tsp salt (5 mL)
3/4 tsp freshly ground black pepper (4 mL)
1/2 cup chopped fresh parsley (leaves and stems) (125 mL)
3 sprigs fresh dill (leaves and stems), chopped

1
In a large stockpot or Dutch oven, add water to cover chicken.
2
Bring to a boil and cook, uncovered, for 10 minutes, occasionally skimming off any foam that rises to the surface.
3
Add onion, celery, carrots, parsnip, garlic, salt and pepper.
4
Return to a boil.
5
Reduce heat to low, cover and simmer for 1 hour.
6
Taste and season with additional salt and pepper as required.
7
Add parsley and dill; cover and simmer for another 30 minutes.
8
Remove chicken and reserve for another use, if desired (see Notes).
9
Strain stock through a sieve lined with cheesecloth, discarding solids.
10
Allow stock to cool, then refrigerate.
11
Once chilled, remove congealed fat from surface.
12
Portion stock in 2 1/2- to 3-cup (625 to 750 mL) portions for use in fondues.
13
Freeze if desired.

631

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs chicken, whole or cut up (1.5 kg), 12 to 16 cups water (3 to 4 L), 1 large onion, sliced, 4 stalks celery (with leaves), cut into large chunks, and more.

Yes, Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Broth

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